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Method

Bring a large saucepan of water to the
boil, then add the cauliflower and cook
for 5 mins – lift out a piece to test, it
should be cooked. Drain the cauliflower,
then tip into an ovenproof dish.

Heat oven to 220C/200C/gas 7. Put the
saucepan back on the heat and add the
milk, flour and butter. Keep whisking fast
as the butter melts and the mixture comes
to the boil – the flour will disappear and
the sauce will begin to thicken. Whisk
for 2 mins while the sauce bubbles and
becomes nice and thick. Turn off the
heat, stir in most of the cheese and pour
over the cauliflower. Scatter over the
remaining cheese and breadcrumbs.

When the chicken comes out of the
oven (see 'Goes well with' recipe), pop in the Cauliflower cheese and
bake for 20 mins until bubbling.

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Comments, questions and tips

Comments

Made this many times now and its lovely. I don't boil my cauli i break up the florets and put them in the microwave with about a tablespoon of water cover with cling film and cook on highh for 4 mins in a single layer, so it may need to be done in two lots . I find this way it doesn't clog up with water, I use a very strong cheese often adding stilton as-well, 1 tsp of dry english mustard and I use 5 tablespoons of flour instead of the stated 4. Gorgeous.

I made this for my grandma's card-playing group and it went down a storm! So easy and quick to make, and really delicious! Re the white sauce, I used a mixture of cheddar and stilton and added wholegrain mustard for extra seasoning. Would thoroughly recommend this recipe to anyone looking for a simple, yet impressive, dish!

I made this for my grandma's card-playing group and it went down a storm! So easy and quick to make! I used a mixture of cheddar and stilton, and added some wholegrain mustard for extra seasoning! Would thoroughly recommend this for anyone looking for a simple yet impressive dish! :D

So easy to make & tastes delicious ....I added a tablespoon of English mustard & sprinkled chilli flakes at the end. I cooked the cauliflower for longer as recommended by others on her ( 10 mins) could not believe how easy the sauce was to make. Will now be a firm favourite in our household with gammon steaks & new potato's

Wow I'll never fuss around making a roux again - this sauce was a breeze to make and perfect consistency! I agree that a bit more flavour might be needed than the basic sauce recipe - I went with a spoon of dijon mustard, seasoning and a good strong mature cheddar and the dish went down very well indeed.

Beautiful, i added salt, pepper and 1 tsp of nutmeg to the sauce! Tasted delicious, def cook the cauli for about 10 min rather thean 5 and leave to drain a good 15 min also.
Wont let me rate it but give it 5 star :)

A simple recipe to make - I would boil the cauliflower for a bit longer next time though. The sauce was much easier than making a roux but tasted slightly floury - perhaps i didn't boil it for long enough? My husband thought it needed to be much cheesier, though I thought it was fine as it was

I used this recipe for the first time and found it to be very simple and I would say possibly foolproof. It was tasty and complemented my xmas dinner very well. The left overs were refrigerated and reheated in portions as needed - it remained firm and delicious over 4 days - it keeps exceptionally well. I prepared this a day ahead and would highly recommend!

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